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Pu'er tea is strong and intense. It often tastes earthy and tart. Pu’er are the best-known of the dark teas.
How Pu'er is made
Processing begins like green tea: the leaves are heated, shaped and dried. Pu'er is subdivided in Sheng and Shu:
- Sheng Cha (raw tea), once dried, is softened by steam and pressed into cakes. Over years it develops its typical earthy flavour.
- Shu Cha (ripe tea) is fermented over several months in order to somewhat resemble in a relatively short time the taste that Sheng Cha develops over decades of aging.
Mengsong Sheng 2015
1.50 € 1.50 €
Characteristic raw Pu'er (sheng pu) from Xishuangbanna, arguably the most important region within Yunnan for Pu’er. A good choice...
Nannuoshan 2013
0.01 € 0.01 €
An early spring Mao Cha, from old tea trees growing on Nannuo Shan, the mountain...
Mengsong Shu 2015
1.50 € 1.50 €
Characteristic ripe Pu'er (shu pu) from Xishuangbanna, arguably the most important region within Yunnan for Pu’er. A good choice...